Braising is very similar to stir-frying or sautéing. The big difference is the addition of some sort of liquid to the pan. Other great combinations with squash include white wine, broth or pear nectar.

• 1 Delicata squash
• 1 tablespoon butter (or olive oil)
• 1/2 cup apple cider
• 1 tablespoon fresh sage, chopped

Peel the squash with a vegetable peeler. Cut lengthwise in half and remove seeds. Slice into half rings. Heat butter or oil in a sauté pan on medium heat. Add squash slices, spacing them evenly apart in the pan. Allow squash to brown slightly. Resist the urge to stir! Flip squash and gently brown the opposite side. Pour half the cider into the pan and cover. Gently simmer about 10 minutes or until tender, adding more cider if necessary to prevent burning. Top with chopped fresh sage and serve warm.